Indian Muffins, No. 1
348. One pint of Indian meal,
One pint of wheat meal,
Two eggs,
One gill of yeast,
Salt to the taste,
As much milk as will make a batter.
Pour as much boiling milk over the Indian meal as will wet it. Beat the eggs very light and add them alternately with the cold milk and flour. Lastly stir in the yeast and salt.
They may be baked in pans or rings, as soon as they rise.